I’m pretty sure I had my first Irish Coffee before I was legal drinking age (thankfully it’s 18 in the UK). I thought I was so posh, sipping away after dinner. I fell in love with the sweet, creamy concoction and the jolt from the whiskey. I also thought it was amazingly cool that the cream floats on top of the coffee. When I started making my own Irish Coffee, I quickly learned that it was easy to get sozzled if I drank all my “fails.”
Irish Coffee is still a treat for me. I hope one day to enjoy a cup at Aghadoe Heights in Killarney, County Kerry, which is where this recipe hails from. If you can’t get to Ireland this year, put Waking Ned Devine on the telly, and curl up with a homemade Irish Coffee. Sláinte!
INGREDIENTS
- 1 tsp brown raw cane sugar
- 1 – double espresso hot with a small measure of hot water to fill the glass
- 1 teaspoon cocoa powder to garnish
- 25 ml Jameson Irish Whiskey
- 1 tsp whipped pouring cream
METHOD
- Use warmed coffee glasses and add the whiskey.
- Add the sugar and dissolve in the whiskey.
- Add the coffee and stir well. Whip the cream lightly but still able to pour.
- The lightly whipped cream is carefully poured over the back of a spoon initially held
just above the surface of the coffee and gradually raised a little as you pour, the cream
should float on top. - Garnish with cocoa powder using a shamrock stencil.
Jayne Withers 